Description
These festive cookies pair a tender, slightly chewy red velvet base with a snowy powdered-sugar coating that cracks as they bake. They’re an easy, eye-catching choice for holiday cookie exchanges, gift boxes, or a seasonal dessert tray. The contrast between the deep red interior and the bright white exterior is what makes them pop on any platter.
Ingredients
Scale
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp fine salt
- 1/2 cup (115 g) unsalted butter, softened to room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring (gel recommended for more intense color)
- 1/2 cup (60 g) powdered (confectioners’) sugar, for coating
Instructions
- Preheat and prepare: Heat your oven to 350°F (175°C). Line two baking sheets with parchment or silicone liners and set them aside.
- Whisk the dry mix: In a bowl combine the flour, cocoa, baking powder and salt; whisk until evenly blended.
- Beat butter and sugar: In a separate large bowl, cream the softened butter with the granulated sugar until the mixture is pale and airy, about 2–3 minutes with a hand or stand mixer.
- Add eggs & flavor: Beat in the eggs one at a time, then stir in the vanilla. Add the red coloring and mix until the dough takes on a uniform hue.
- Bring it together: Fold the dry ingredients into the wet mixture in two additions, mixing just until no dry streaks remain. The dough will be soft and a little tacky.
- Chill the dough: Cover the bowl and chill for at least 30 minutes so the dough firms up — this helps the cookies keep their shape and produce good cracks.
- Shape and sugar-coat: Scoop tablespoon-sized portions, roll into smooth balls, then roll each ball generously in the powdered sugar so they’re well coated.
- Bake: Arrange the sugared dough balls on the prepared pans, leaving about 2 inches between them. Bake 10–12 minutes, until the edges are set but the centers still look slightly soft.
- Cool: Let the cookies rest on the baking sheet 3–5 minutes, then move them to a wire rack to finish cooling.
Notes
- For the most vivid red, use gel food coloring; it won’t thin the dough like liquid colorings can.
- Don’t skip chilling — a short rest in the fridge makes rolling easier and helps create that crinkled appearance.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Freeze baked cookies in a single layer for up to 2 months; thaw at room temperature before serving.
Nutrition
- Serving Size: 1
- Calories: 179
- Sugar: 11g
- Sodium: 116mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 29mg